Wednesday, April 13, 2011

It's probably not showing yet but one of my goals for 6 Bittersweets this year is to post more savory and healthy recipes in light of my plan to become a dietitian one day. But don't you fret...it's not like cupcakes will become scarce around here or anything! =p Anyway, it's just my luck that I recently found a beautiful blog full of healthy, nourishing, and full-flavored sweet and savory foods. It's called Scandi Foodie, and Maria is the talent behind all of it. And by "it" I'm referring to mouth-watering posts like these pear and semolina baked puddings, walnut-crusted chocolate ricotta cups, and roasted brussels sprouts walnut salad. After tweeting a few times, I already felt comfortable asking her to share one of her refreshing dishes with us and she graciously said yes. So now it's time for me to just be quiet and turn the mic over to my gifted friend, Maria!

Hi friends! I’m so happy to be guest posting here at 6 Bittersweets! Xiaolu and I share a similar food philosophy of healthy, feel-good food and

it is an honour to share this humble salad recipe with you.

As the Southern Hemisphere prepares for the cooler seasons ahead, spring is on its way for everyone else. This watercress salad is a colourful reminder of the summery months ahead, but for me it is as welcoming any time of the year. The gorgeous, simple and fresh ingredients make this salad a real favorite!

1. Place the watercress and snow pea sprouts into serving bowls.2. Toss the radishes, avocado slices and pumpkin seeds in a separate bowl.3. Whisk the lemon juice and flaxseed oil together and season with a pinch of salt.4. Add the dressing into the mixing bowl and toss to coat.5. Pour the vegetables on top of the watercress and snow pea sprouts and serve immediately.

I love watercress and just learned how incredibly healthy it is - full of phytonutrients and antioxidents. I plan on eating much more of it and will certainly try this recipe. BTW, the photos are gorgeous!